Gingersnap cookies are chewy cookies that are usually only around for the holidays but that doesn’t mean that you can’t enjoy them on a normal day!
These cookies are the perfect combination of sweet and mild spice that comes from ginger. Needless to say, it satisfies your cookie cravings.
What You Need:
- 1 large egg, at room temperature
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 cup molasses
- 1/4 cup sugar
- 2/3 cup butter, softened
- 3/4 cup whole wheat flour
- 1/2 teaspoon fine sea salt or kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 2 teaspoons minced fresh ginger root
- 3 teaspoons ground ginger
- 3 tablespoons finely chopped crystallized ginger
How to Bake Gingersnap Cookies:
1. The Creamed Mixture
First, combine the butter and brown sugar in a large bowl and whisk them until they’re light and fluffy, in which this process takes about 5-7 minutes. You then beat in the molasses, egg, and fresh ginger. After doing so, whisk away until they’re completely mixed together.
2. The Dry Ingredients
For the next step, add flour, ground ginger, baking soda, salt, nutmeg, and cloves in another bowl and then gradually add it to the creamed mixture. Make sure to mix it well and then stir in the crystallized ginger.
When you’re finished mixing everything, cover it and refrigerate for about an hour in which it is easy to handle. This is done so to also prevent the cookies from spreading too much.
3. The Baking Part
Before you start baking, first preheat the oven to 350°.
Then, in a small bowl, mix in sugar and cinnamon. You then mold the dough into 1-inch balls and roll it in the sugar mixture.
When you’re done rolling your dough in the sugar mixture, place them 3 inches apart on parchment-lined baking sheets, and remember not to crowd your pan!
Bake the dough for 10-12 minutes until the edges are lightly golden and “crinkly”.
After taking the cookies out of the oven, let the cookies cool for 2 minutes before removing them from the pans to wire racks.
Voila! You now have your gingersnap cookies.
This recipe is easy to make and it’s perfect for those afternoon tea parties with your friends.
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